Rice Cooker Crispy Bottom Bread
1.
Add dry yeast to the milk, stir and stir, then add all-purpose flour while stirring.
2.
Add the melted butter in advance, add the egg liquid while stirring, and then continue to add the fine sugar.
3.
Knead the dough, knead the dough until it is smooth, then cover with plastic wrap and ferment to 2 times its size.
4.
Sprinkle dry flour on the cutting board to prevent stickiness, then take out the fermented dough, knead and exhaust, and then cut the dough into uniform size, about 30-40g each.
5.
Knead the dough into a round shape and flatten it out.
6.
Roll up the dough and divide the rolled dough into two halves.
7.
Brush the bottom of the rice cooker with vegetable oil, make the dough, and put an appropriate amount of maple syrup and white sesame on the bottom of the rice cooker, and then put it into the rice cooker.
8.
Put the lid on the rice cooker and let the dough proof for 30 minutes, then brush the surface of the dough with a layer of egg yolk and sprinkle with a layer of pork floss.
9.
The rice cooker is set with the cooking button, heating for 40 minutes, do not take it out immediately after heating is completed, and simmer for another 3 minutes.
10.
Take the bread out of the rice cooker, cut into pieces, and eat.
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